Dry excess moisture off cubed beef using a paper towel. Gently toss the beef in the cornstarch. In a medium to large saute pan, heat the oil over high heat until it shimmers. Add beef and quickly brown on all sides, careful not to overcrowd the pan.

When the beef has browned, turn heat down to medium, adding onions and 2 whole garlic cloves. Saute the onions and garlic until aromatic, about 1-2 minutes.

Add the beef broth, soy sauce and orange juice. Turn up the heat and cook until liquid reaches a boil. Immediately turn down heat and cover pot with a lid. Use a small food processor to finely chop remaining garlic, thyme, orange zest and peanuts. Set aside.

When the beef is fork tender, it’s done, after about 1-1 ½ hours. Place cooked beef on a warm serving platter. Turn up the braising liquid and quickly poach asparagus in it, for only a couple of minutes. When the asparagus is cooked, spoon it over the beef.